Bbq Bourbon Burger Recipe

Form and cook patty

Gently form the 1/2 lb ground grassfed beef into a single patty about 3/4–1 inch thick, handling the meat minimally. Make a slight dimple in the center with your thumb. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat a cast-iron skillet or grill over medium-high heat with 1 tbsp vegetable oil. Cook the patty 3–4 minutes per side for medium-rare to medium (internal temperature ~130–140°F / 54–60°C), or longer to desired doneness. If using a skillet, press slightly to get a good sear. Remove and tent loosely with foil to rest 5 minutes.

Toast buns & butter

Melt 2 tbs unsalted butter in a small skillet over medium heat. Split buns and toast cut sides in the butter until golden, about 1–1.5 minutes. Keep warm.

Cook bacon

In a small pan over medium heat, add 1–2 tsp vegetable oil and cook 2 slices bacon until crisp, 6–8 minutes, turning as needed. Drain on paper towel and keep warm. Crumble or keep whole as preferred.

Assemble: spread a layer of bourbon BBQ sauce on the bottom bun, place the rested beef patty on top, spoon 2–3 tbs Guinness cheese sauce over the patty, add bacon, a handful (about 1/2 cup) of house butter pickles, a generous handful (about 1 cup) of shaved iceberg, and finish with a mound of crispy buttermilk fried onions. Cap with the top bun.

Make sauce: In a small saucepan over medium heat combine 1/2 cup ketchup, 1 tbs apple cider vinegar, 2 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp Dijon, 2 tbs bourbon, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Stir well and bring to a gentle simmer. Cook 6–8 minutes until slightly reduced and glossy. Taste and adjust seasoning. Remove from heat and let cool slightly. (If you prefer no alcohol, omit bourbon and add 1 tbs extra vinegar and 1 tbs water.)

Prepare slurry

Make a slurry: In a small bowl whisk 1 tsp cornstarch into 1–2 tbs of the heavy cream until smooth.

In a small saucepan over low-medium heat, combine 1/4 cup Guinness and the remaining 3 tbs heavy cream. Warm gently (do not boil). Whisk in the cream cheese until melted and smooth. Stir in the cornstarch slurry, then gradually add the grated cheddar, stirring until the sauce is smooth and slightly thickened, 2–4 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on very low heat, stirring occasionally.

Prep onions: Separate the thinly sliced onion into rings and place in a bowl. Pour 1/2 cup buttermilk over the rings and let soak for 10 minutes to tenderize and help batter adhere.

Heat oil: Pour 2 cups vegetable oil into a heavy skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily, oil is ready.

Batter and fry: In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper. Dredge a few wet onion rings at a time in the flour mixture, shaking off excess, then carefully fry in batches until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray and season lightly with extra salt while hot.

Prepare your choice of side: cook crispy fries or tater tots according to package or recipe instructions until golden; sauté veggies (season with salt, pepper, and a knob of butter) for 6–8 minutes; or serve southern slaw chilled. Plate one serving alongside the burger.